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service seems to be going pretty well at start i feel like i'm in rhythm i'm getting all the dishes out and i look up and the maitre d is bringing back a plate of fish chef table three one fish was wrong first fish is raw and this could really send me to the elimination tomorrow it's unforgivable to send out raw food get another one on yep quickly get another one on and we we fix it yeah yes george after that first while i came back raw i'm gonna make sure that this time it's gonna be put perfectly all the way through and making sure that all the other fish are gonna be cooked perfectly as well how long are my fish how long on the fish i mean waiting for three then i need it for five five five five it's a lot of pressure for everyone in this kitchen because this is george's kitchen and this is his menu and there's a lot of riding on this because it's his reputation as well it's on the line come on man come on come on go go finish the garlic finish the garlic finish your garlic come on yes just george i didn't think i'm gonna get any dishes up in service but i'm actually getting them out right service hopefully the rest are all cooked perfectly and tastes like lamb tatsuki because semi-finals that position is a steak when i compare it to uh george's it's not a sharp it's not as clean it's not as shiny and maybe you struggled a little bit with the preparation mine's a little bit wavy and moving around the detail's good though you know the dried lemon zest on one side of the other the same number of dots black garlic puree so much gonna depend on how that fish is cooked tell you what that black garlic adds so much to that dish and the combination of the yogurt and that fermented black garlic is absolutely delicious for me cooking the wine is absolutely perfect yeah i wouldn't want a little bit more sauce just a little bit of what i was thinking it was it's the lamp fat not enough lamb fat that was my next question because the whole idea is this is the whiting that that thinks it's a land at no point do i think this is a landish it's always a white english it's a beautiful white english but the gag doesn't really play on it i've just had the writing with like garlic and lamb apparently lamb was a little bit a little bit subtle amazing combinations of textures and flavours they all work together beautifully yeah it's lovely fantastic i thought it was a great dish this is beautiful it's perfectly balanced great textures as well once this sweating leaves the past then we go on the lamb yeah this is when it gets interesting i'm really starting to doubt myself this is absolutely the most important challenge we've done today whoever's going to win is going through the semi-finals we're in george's restaurant cooking for all these amazing people i don't know i'm gonna do this i'm just gonna clean down my bench yeah and then i'm all yours honey i'm trying with everything that i have to keep it together but i can feel the pressure starting to build inside me away three lamps yes george how long uh few minutes george every plate will have a lamb skewer and a lake tempura and i've got to cook them to order jessica you can do it come on i'm really really frustrated with myself today i have a advantage that you know could have set me up for success and i have chosen what is now quickly becoming clearly the hardest dish of the day hello on three lamb jessica uh ten seconds i've got well not to plate but to give you all the stuff how long on three lamb jessica am i planning them yeah get the girls to help you i pretty much buried myself today definitely regretting the dish that i've chosen [Music] look at me just talk to us tell us what you need you're the chef of this section i can't cook everything and please everything all right i honestly don't see how i'm gonna get any food up today but i just have to keep cooking until it happens great sweetheart just breathe you can do it we're here to help you okay georgia you can't start plating up there yeah sure well i'm gonna walk out i don't think so not on george let's go this is uh three lamb table three [Music] after that jessica yeah i need a three and then a five i'm so proud of jessica and she's had such a tough day today but she's powering through first slams hit the table jessica and can i tell you there's smiles on their faces yeah you know what those tears in here are turning into smiles out there and that's what it's about amy yes come on keep going yes yes sir come on i am absolutely in a blur of service i'm trying to do tempura and three different meats and heat up my fondants and leeks all at the same time i need now three lamb then a five lamb and i'm supposed to be plating but george is doing that for me oh no okay we'll get it and within that blurred i've dropped two of my late catalonies on the floor which i don't have any spares for jessica what's going on nothing's going wrong today i've got a problem i just dropped two of my leaks and i don't have any spare you need to make a decision what you want to do about that can you have cut them in half jess you either cut them in half you don't serve it to the customer you go and explain it to the customer whatever you make the choice yeah that's what it's about yeah my only option is to serve a customer a half portion of these little cannelloni right service we'll take the barbecues out yeah so i'm gonna take that dish out myself so i can apologize for the incomplete dish i need to apologize to your table that you only have a little half of your little um leaks um i had some problems today i thoroughly hope you enjoy the rest of it thank you thank you i'm really glad that i apologize because it was the right thing to do but it's just the most embarrassing thing that is the difference yeah and i'm proud of you yeah because you stood up to your mistakes that's what it's about yeah you did it you hear me you picked the hardest dish and i'm proud of you come on let's go the fact that george is proud of me today is definitely something to hold on to come on jess last one last one that's good georgia you support yeah yes it's a team it's a team here yeah yes george all right that's what hospitality is it's one big team we look after each other we support each other it's about pride and dignity yeah yes sure i'm so glad i got through it service i was under the pump the entire time so i just hope everything had enough time to cook immediate reaction well certainly the skewer the puree but even the fondant to some degree look absolutely delicious let's hope that all the harvard just put in manifest itself in front of flavor what she does on the plate [Music] the onion is delicious what i'm struggling with is because some elements aren't perfect they become suberfluous so that fondant which i love fondant potatoes because they're soft and delicious and kind of oozy and buttery that's not undercooked it's got another 15 20 minutes to go on the plus side i love that sebi's puree i love that soft onion it's delicious and that little meat skewer with all those elements that's meaty and delicious and barbecuey and really beautiful that the onions i'm i'm very very impressed the lamb belly is absolutely perfect delicious melty falls apart goes so well with the sweetness of the onion puree so do you feel with this dish that jessica maybe had one or two less elements to do she would have done an amazing job as it is the sheer workload may have defeated her [Music] had the lamb dish it was very good um potato was bitten but other than that the flavor was good we just ate the lamb delicious delicious the onions beautiful beautiful sweet the tempera really made the dishes great desserts are about to start yeah i start plating up my desserts i'm really happy with the way they're looking the twills are looking good how long for my desserts billy three minutes george and now please have the liquid nitrogen yes really it's time to make my snow with a liquid nitrogen and i've sort of been dreading this point because i haven't ever used it before but i'm really excited to try it billy yes you can do the nitrogen yourself yeah okay it's hard to wear the goggles and the gloves yeah it feels so weird to put on these little goggles and the gloves and um open this big canister of liquid nitrogen like squirt it gently slowly and then squirting the snow mix in there i feel a bit um like i'm in a lab rather than a kitchen ready but it's really cool and it's actually a lot easier than i thought it would be so yeah i'm happy with what i've made i need cruel ace for six how long billy two minutes george good girl i'm loving this it's so amazing to be in george colombarus kitchen at the press club cooking his food to serve to these you know top chef diners come on last one that's it come on billy finish it up winning today's challenge would be huge it would it would mean that i would have a spot in the semi-finals how long on the five come on hey they invented the marathon the greeks didn't mate yesterday definitely a marathon today wasn't it yes george i'm happy with my version of the creme brulee but it just takes one element that's not right to send me into elimination [Music] [Music] when the waiter started his field i totally forgot but it wasn't george's normal team in the kitchen look it i had no problem finishing at all you look at the dish the textures the way the fennel bottom the screen bounce of each other the beautiful theatre of that that biscuit you know collapsing over the sponge and kind of like you know almost marbling that sponge with melted sugar um the lightness of the sponge is super super light and the balance of flavors um it's a really spicy yeah and just and just perfectly balanced you know the only thing i think is that mascarpone cream is a little heavy it's almost on the verge where it almost could be broken or split but because it was hidden by the little caramel crunch i didn't really pick it up until i started examining you

Channel: MasterChef Australia

Views: 121,667

Keywords: masterchef, masterchef australia, masterchef australia season 7, #masterchef, master chef, how to cook, masterchef australia season 7 episode 59, masterchef australia s7 e59, best dishes on masterchef, cooking show, cooking competition, reynold poernomo, reynold poernomo masterchef australia, reynold poernomo masterchef australia all dishes, masterchef australia season 7 reynold, masterchef australia george calombaris, george calombaris dishes, masterchef australia team battle

Id: QQliFhJ37Ns

Length: 13min 4sec (784 seconds)

Published: Sat Sep 12 2020